chicken meal

[KatC]

I am making a meal for a friend you who just had surgery. It should feed 4-6 and she lives approxmiately 30 mins from my house. I'd like to get it there right at dinner time so there won't be any reheating necesary. WHAT SHOULD I MAKE??? Help please!

Thanks a bundle,

[KristinK]

I'm not sure how warm much of anything will stay after 30 minutes, but this is quick and easy AND easily-transportable (just cover with foil and go!).

Easy Chicken & Rice

INGREDIENTS:
4 1/2 cups water
1 bouillon cube
4 boneless skinless chicken breasts
1 cup rice
2 cups broccoli florets
2 cans cream of chicken soup
minced onion
thyme
pepper

INSTRUCTIONS:
Boil water and add bouillon.
Place chicken, rice, and broccoli in a 13x9 inch pan. Pour soup and water over pan. Sprinkle with seasonings.
Bake at 350 degrees for 1 hour.

[jrose]

another similar and easy recipe:

Chicken and Rice Casserole

1 cup rice, uncooked
chicken (breasts, or 1 whole chicken)
1 can mushroom soup
2 cups water
1 packet dry onion soup mix

Pour rice in buttered casserole dish. Place raw chicken pieces over rice. Pour mushroom soup over chicken. Add water. Sprinkle onion soup mix on top. Bake covered at 325-350 degrees for 1 1/2 hours.

*and as in the recipe from the previous post, broccoli makes a nice addition

[sneezles]

This is a god home-style casserole, maybe you could wait and do the last 20 minutes when you get to your friends:

CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS
Low-fat milk is the base for the cream sauce in this homey main course.
1 pound skinless boneless chicken breast halves
1 1/2 cups (about) water
2 large garlic cloves, minced
1 bay leaf

1/3 cup all purpose flour
2 tablespoons cornstarch
2 cups low-fat (1%) milk
1 teaspoon dried tarragon
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup dry white wine
1 10-ounce package frozen spinach, thawed, squeezed dry

8 ounces spinach fettuccine
8 ounces mushrooms, sliced

1 1/2 teaspoons olive oil
3/4 cup coarse fresh breadcrumbs from French bread
1/4 cup freshly grated Parmesan cheese

Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.

Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)

Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.

Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.

Makes 6 servings.


Bon Appétit
February 1998